MAPO TOFU

Ingredient:

60ml vegetable broth
½ teaspoon sugar free syrup
½ teaspoon reduced-sodium soy sauce
¼ teaspoon corn-starch
1 teaspoon olive oil (7g)
50g shiitake mushrooms, slices
60g beans, roughly chopped
40g green onions, white parts only, chopped
1 ½ cloves garlic, minced
¾ teaspoon fresh ginger, minced
¼ teaspoon peppercorns
1 teaspoon chili paste
200g tofu, cut into 1-inch cubes
1 teaspoon sesame seeds
2 teaspoons almonds, chopped

Instructions:

Step 1

Mix vegetable broth, sugar free syrup, soy sauce, and corn-starch in a bowl.

Step 2

Heat olive oil in a wok over medium-high heat. Add mushrooms, beans, green onions, garlic, ginger, and peppercorns. Sauté until aromatic, about 1 minute. Add chili paste and the soy sauce mixture. Cook and stir until thick, 3 to 5 minutes. Add tofu; cook until heated through, about 1 minute more.

Step 3

Transfer cooked tofu to a serving dish; sprinkle some sesame seeds. Top with chopped almonds.

Nutrition Facts: